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1) Place the brisket fat side down in a nonreactive bowl or baking tray. Combine the brine ingredients and completely submerge the brisket with the brine. Leave to marinate for 2 days in the refrigerator.

2) Remove the meat from the brine and rub with the 60g of pickling spices. Place the meat in a smoker for 2 hours with the maple wood chips.

3) Preheat the oven to 130C/Gas 1/2. Remove the meat from the smoker and place it in a pan with the 500ml of water. Roast in the oven for 3 hours.

4) Remove the meat from the oven and transfer to a cutting board. Slice, and enjoy with rye bread and mustard.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.